Nasi Kandar Beef (Daging Nasi Kandar)


1 tbsp Ghee (clarified butter)
6 tbsp Cooking oil
4 sprigs Curry leaves
1 kg Onions, peeled and thinly sliced
4 cloves Garlic, peeled and thinly sliced
4 cm knob Ginger, peeled and thinly sliced
8 cm length Cinnamon stick
2 tbsp Meat curry powder
2 tbsp Dried chili paste
5 Red chilies, ground
5 Tomatoes, medium-sized, cut into big cubes
1 kg Topside beef, cut into pieces
1 tbsp Sugar
Salt to taste
1 cube Beef stock
6 tbsp Dark soy sauce
200 ml Coconut cream, extracted from 1 grated coconut
250 ml Water
4 sprigs Mint leaves




Heat ghee and cooking oil in a pan over medium heat. Fry curry leaves, onions, garlic, ginger and cinnamon stick until golden brown. Reduce heat, add meat curry powder, dried chili paste, ground chili and tomatoes and stir well. Add beef, sugar, salt, beef stock, dark soy sauce, coconut cream and water. Stir and add mint leaves. Bring to the boil until meat is tender.

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